食品工业科技Issue(5)：129-131,3.
不同发芽条件下日本大米酶活力及水溶性蛋白变化规律的研究
Study on the change of the enzyme activity and water-soluble protein of Japanese rice under different germinating condition
摘要
Abstract
Using Japanese rice as material, under different germination condition, the changing condition of the enzyme activity of the common enzyme in rice was studied,and the quantitative analysis of water-soluble protein in malt was taken. The results showed that amylase activity and pectase activity in rice changed a lot under different germinating conditions, but protease changed comparatively steadily. The differences of water-soluble protein existed not only in quantity but also in rice bud.关键词
日本大米/发芽/蛋白质/酶系/SDS-PAGE电泳Key words
Japanese rice / germination/ protein/ enzyme system /SDS- PAGE electrophoresis分类
轻工纺织引用本文复制引用
凌猛,祖国仁,赵长新..不同发芽条件下日本大米酶活力及水溶性蛋白变化规律的研究[J].食品工业科技,2011,(5):129-131,3.基金项目
国家科技部"十一五"科技支撑项目(2007BAK36B01). （2007BAK36B01）
